Foods a cookin'

Discussion in 'Pork' started by gpsokie, May 24, 2008.

  1. I'm cooking up a bunch of grub for a Memorial Day get together tomorrow evening. I prepped a lot of the food last night and fired up the smoker this morning. The menu consist of a pork shoulder for pulled pork, 3 fatties, chicken leg quarters (was supposed to be turkey legs but they were sold out), ABTs, smoked mushroom caps, and smoked almonds (actually, those are for me).

    Here is a little Q-view:

    This is the pork shoulder all rubbed down. I wrapped it in plastic wrap and stored in the fridge until this morning.


    I am doing a plain fatty rolled in rub, a jalapeño and cheese fatty, and a bacon and cheese fatty.


    More q-view to come as the cooking progresses!
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Sounds like a full and tasty menu you've got! I may have to sneak in as one of the neighbors ... [​IMG]

    Good looking rub on that butt and the fatties look nice too! Keep that TBS rolling!
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Lookin' good.
  4. Been cooking and prepping all day. I put the shoulder on at about 9am this morning. Fatties and bologna went on around 1pm, I think. I pulled the fatties at 170 degrees, placed them in a foil pan to rest, and put on the chicken leg quarters. I got my ABTs stuffed and ready to go, as well.

    Here are the fatties and the bologna. The fatty on the left is unstuffed and rolled in rub. The middle fatty was stuffed with bacon and cheese. The last was stuffed with jalapeños and cheese.


    Here is the shoulder just before I foiled it at 165 degrees. I had just added the chicken.


    I let the fatties rest and then we grabbed the bacon and cheese fatty for a snack. This was my first fatty and it is wonderful!
  5. wmarkw

    wmarkw Smoking Fanatic

    Looks good!!
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine vittles, mighty fine indeed.

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